Its name means ‘Uncle Chicken’ in Taiwanese because the founder used to be a poulterer and older males are affectionately called uncles. Naturally, the menu is chicken-heavy, along with a small selection of stir-fries. Free-range chicken from Tainan is used in soups and prepared in a myriad of ways, such as braised in a tonic concoction of rice wine and Chinese herbs, or salt-baked to golden perfection. Reservations are recommended.